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Whole Wheat Hot Cross Buns

Author Chews and Brews

Ingredients

Buns

  • 1/4 cup warm water
  • 1 Tbsp sugar
  • 1 package active dry yeast
  • 2 cups whole wheat flour
  • 1 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp ground green cardamom
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/8 tsp ground clove
  • 1/2 cup 2% milk
  • 1/4 cup whipping cream
  • 1/3 cup butter melted
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 3/4 cup dried fruit cranberries, blueberries, cherries

Glaze

  • 1/4 cup sugar
  • 2 Tbsp water

Icing

  • 1/2 cup icing sugar
  • 1 Tbsp Greek yogurt

Instructions

Buns

  1. In a medium bowl, combine 1/4 cup warm water, 1 tsp sugar and the yeast package. Let the mixture sit until foamy, about 10 minutes.
  2. In a separate large bowl, whisk together the flours, salt and spices. Set mixture aside.
  3. In another medium bowl, whisk together the milks, butter, 1/3 cup sugar, egg, egg yolk, vanilla and lemon zest. Add in the yeast mixture and mix well. Pour wet mixture into the flour mixture and mix with a wooden spoon until mixed; add in dried fruit.
  4. Transfer to a lightly floured countertop and knead until smooth and elastic, about 10 minutes.
  5. Transfer to a greased bowl; cover and let rise until doubled in volume, about 60 minutes. Punch down dough and divide into 16 equal parts. Roll each portion into a small ball. Place on parchment paper lined cookie sheet, about 1 inch apart. Cover and let buns rise for about 30 minutes.
  6. Preheat oven to 375 degrees Fahrenheit. Bake buns until golden brown, about 15 minutes.

Glaze

  1. Mix sugar and water together in a small saucepan over medium heat, until sugar dissolves.

Icing

  1. Mix icing sugar and yogurt. Set aside until buns are cooled.

Finishing

  1. Take buns out of oven and brush with sugar glaze. Set aside and let cool. Once completely cooled, add the icing to a re-sealable bag and snip the corner. Pipe cross on the top of each bun.